American Vegetable Pot Pie
with Cheddar Drop Biscuits
From the easy doughy biscuits to the creamy veggie filling, this is a humble and classic dinner the family will love that's worth the wait!
Cals 636 · Prot 18 · Carbs 91 · Fat 25
Vegetarian
Family Friendly
60 min
From the easy doughy biscuits to the creamy veggie filling, this is a humble and classic dinner the family will love that's worth the wait!
Cals 636 · Prot 18 · Carbs 91 · Fat 25
Vegetarian
Family Friendly
Ingredients
Vegetables
Mushroom
250 Grams
Carrot
1 Piece
Celery
1 Piece
White onion
1 Piece
Garlic cloves
2 Piece
Fresh thyme
10 Grams
Vegetable oil
1 Tbsp
Salt
0.3 Tsp
Black pepper
0.3 Tsp
Dried rosemary
2 Grams
Plain flour
10*11*
15 Grams
Vegetable stock cube
15*
1 Piece
Whole milk
4*
200 ML
Water
250 ML
Green peas
100 Grams
Drop Biscuits
Butter
4*
50 Grams
Plain flour
10*11*
140 Grams
Baking powder
5 Grams
Salt
0.3 Tsp
Grated cheddar
4*
60 Grams
Water
100 ML
Allergens
*10 Wheat, *11 Gluten, *15 Celery, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2648 / 636 |
| Fats (g) | 24.6 |
| of which saturated (g) | 15.3 |
| Carbohydrates (g) | 91 |
| of which sugars (g) | 16 |
| Fibers (g) | 7.2 |
| Proteins (g) | 18.1 |
| Salt (g) | 2.1 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Place the block of butter in the freezer to solidify (You'll need cold butter in step 3 to make the biscuits).
- Preheat the oven to 220°C/200°C.
- Clean the mushrooms with a damp cloth and chop into bite-sized pieces.
- Peel and finely chop the carrots, celery, onions and garlic.
- Strip the thyme leaves.
Tip! Frozen butter makes flakier and softer biscuit dough!
2 Cook
- Heat a large pot over medium high heat with a drizzle of oil.
- Fry the onions, carrots, celery, and garlic with a pinch of rosemary, salt and pepper for 3-5 min until softened.
- Add the mushroom and half the thyme (reserving the rest for the biscuits).
- Fry the mushrooms for 2-3 min then add the 15 g flour and stock cube and fry for 1 min until coated.
- Add the milk and measured water. Bring to a boil.
- Cook for 2-3 min until the mixture has slightly thickened. Stir in the peas and set aside.
3 Make biscuit batter
- In a large bowl, mix together the large bag of flour, baking powder, remaining fresh thyme and a pinch of salt.
- Remove the butter from the freezer, chop or grate into small pieces and add into the flour.
- Using a fork, or your fingertips, rub the butter into the flour until it resembles a sandy texture.
- Mix in half of the grated cheddar.
- Gently pour in the measured water, and using a spatula, stir until just combined.
Tip! Do not over mix the batter. It is meant to be sticky and lumpy!
4 Scoop batter
- Pour the mushroom filling into an ovenproof baking dish or casserole.
- Using a large oiled spoon, scoop 7 mounds of the biscuit batter, and drop on top of the mushroom filling.
- Top each biscuit with the remaining grated cheddar.
Tip! For the 4 ppl box, make sure you use a larger casserole dish to make room for the biscuits. Alternatively, use 2 baking dishes.
5 Bake pot pie
- Bake the mushroom pot pie in the oven for 25-30 min until the sauce is bubbly, the biscuits are puffed up and golden, and the cheese has melted.
6 Serve
- Serve the Mushroom Pot Pie and Cheddar Biscuits immediately.
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